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“Quick and easy light coleslaw. From Cooking Light April 2003, with the vinegar changed from 3 tablespoons of cider vinegar to 2 tablespoons of rice wine vinegar.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon sugar
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons vegetable oil
  • 14 teaspoon salt
  • 4 12 cups packaged cabbage-and-carrot Coleslaw (about 8 ounces)
  • 14 cup chopped green onion

Directions

  1. Combine first 4 ingredients in a large bowl, stirring with a whisk until sugar dissolves. Add coleslaw and onions to vinegar mixture; toss to combine. Serve chilled or at room temperature.

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